Wash and pat dry chicken thighs. Trim any excess fat and cut them in half. Season chicken with salt and pepper.

Cut bacon slices into ½” pieces. In a cast iron skillet, over a medium burner, cook bacon until crisp and remove to drain onto a paper towel lined plate.

Pour off bacon grease to a separate container and reserve, (turn off your burner, no grease fires please). Return 2 tsp of bacon grease to the pan.

Over a medium burner, brown 4 of the chicken thigh halves in the bacon fat, cooking 3 minutes per side. Remove to a paper towel lined plate. Repeat with remaining 4 chicken thigh halves.

Add 2 more tsp of bacon grease to the pan, and sauté the shallot until soft, about 3 minutes.

In a separate bowl, whisk together the balsamic vinegar, dijon mustard, maple syrup, chicken broth, and herbs de Provence. Add mixture to the skillet and deglaze the pan.

Return chicken thighs to the pan, along with the frozen peas, tossing to coat.

Simmer for about 3-4 minutes, or until the chicken is cooked through, the peas are warmed, and the liquid has reduced. Add more chicken stock if necessary. Taste and adjust seasoning.

Sprinkle with cooked bacon pieces and garnish with shredded Parmesan cheese.

(Note: I love this dish with a side of roasted fennel, cabbage, and onions.)